Thursday, November 13, 2014

Asian Orange and Five Spice Chicken #TimetoBelieve #CleverGirls

Yum






I love to cook delicious meals that make my family run to the table, but I also want to make sure they are eating something that is healthy for them.  Butter is great, but it's not figure friendly and ready to use when I need it.  I keep my  butter in the fridge so it's always rock solid when I want to make a quick grilled cheese or simply apply on some toast.  I love how easily margarine spreads on bread, but have you read the list of ingredients in some of them? 

The new I Can't Believe It's Not Butter!® is made from real, simple ingredients – 100% taste, 0% artificial preservatives – and is truly delicious!  I loved the taste and did not miss butter at all.  They really live up to their name of  I Can't Believe It's Not Butter!®  because I couldn't believe it. 

I Can't Believe It's Not Butter!®    can also be used as a spreading or topping and in sauteing, cooking or baking.  So we put it to the test and ate it on bread, muffins, toast and everyone gave a resounding thumbs up on the the buttery flavor and how easily they were able to take it out of the fridge and use it right away.  I also cooked with it by making  delicious scrambled eggs and this Asian Orange and Five Spice Chicken.  


This Asian Orange and Five Spice Chicken is easy to make on those days you want a meal that's full of flavor.  Simply marinate the chicken in the Asian marinade for a few hours then coat the chicken with the orange glaze and bake for about 30 minutes.  We simply steamed some frozen green beans and seasoned it with a little salt, black pepper and a few dabs of I Can't Believe It's Not Butter!® to complete the meal. 

I also created a 2nd dish in honor of the holiday seasoning using this method, so make sure to tune into tomorrow to see what I do using my easy orange glaze. 


Ingredients:

4-5 chicken boneless skinless chicken breast 

Marinade:
1 tsp grated fresh ginger
1 tsp grated fresh garlic
1/2 tsp black pepper 
1/4 tsp red chili pepper flakes (optional)
1/2 tsp Chinese five spice powder
1/4 cup soy sauce

Glaze:
2-3 Tbs Orange Marmalade
2 Tbs  I Can't Believe It's Not Butter!®



Directions:
Make the marinade and place chicken in a plastic food storage bag that seals or in a baking dish that you can cover with plastic wrap.  Marinade for 2-8 hours.  

Pat marinated chicken dry with a paper towel then apply a thick coating of the orange/I Can't Believe It's Not Butter!® glaze on both sides o the chicken.  Place chicken on to a foiled lined baking sheet (for easy clean up) into a 350 degree oven.  Glaze top of chicken again at the 15 minutes mark (half way through baking).  Test your chicken temperature at 30 minutes and if it's 160 degrees internal temperature, take out of the oven.  

Serve with side of vegetables or rice.  Enjoy.




Here are some more facts about I Can't Believe It's Not Butter!®:
  • The new I Can't Believe It's Not Butter!® is made with plant-based oils and are a source of both monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA.
  • Unilever spreads can be part of an overall healthy, balanced diet and provide a source of good fats, similar to the good fats found in avocados, walnuts and almonds.
  • The new I Can't Believe It's Not Butter!® spread has 40% fewer calories and 70% less saturated fat than butter.
  • As with all of our spreads, sticks and sprays, the new I Can't Believe It's Not Butter!® contains 0g trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils.
  • The Dietary Guidelines for Americans favor healthy eating patterns that meet nutrient needs and stay within calorie limits, with a focus on nutrient-dense foods from the five major food groups along with vegetable oils and oils contained in seafood, nuts and seeds, which contribute essential nutrients, and recommend using oils to replace solid fats where possible. Plant-based oils are one of the primary ingredients in our spreads.
  • In the past, nutrition advice has overly-emphasized reducing total fat in the diet as a way to lower saturated fat intake and improve cardiovascular health. This advice has led many people to replace saturated fat with foods high in sugar and refined carbohydrates, which does not positively impact cardiovascular health. Research has consistently shown that limiting saturated fat and replacing it with unsaturated, good fats from vegetable oils and foods that are mainly oils like spreads, nuts and avocados may help reduce cardiovascular disease risk. To achieve this benefit, total daily calories should not increase.




Visit  www.icantbelieveitsnotbutter.com to learn more.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

3 comments:

  1. This chicken looks fabulous, Ramona! I love ordering orange chicken for takeout so this recipe will be a great way to save a few bucks and make a homemade version! :D

    ReplyDelete
  2. This should have been my dinner tonight it looks wonderful!

    ReplyDelete

Please leave a comment, we love to hear from you....